Vol. 7 No. 5 (2019): Business & Management Studies: An International Journal


Assist. Prof., Department of Tourism Management, Dokuz Eylul University
Res. Assist., Dept. of Tourism Management, İzmir Kâtip Çelebi University

Published 2019-12-25


  • Local Food, Sense of Place, Peak Experiences, Sensory Stimulation, Cultural Heritage
  • Yerel Yemek, Mekân Algısı, Zirve Deneyimler, Duyusal Uyarım, Kültürel Miras

How to Cite

YILDIZ, Özay, & SARIBAŞ, Özgür. (2019). TASTING GAZIANTEP: HOW LOCAL FOOD SHAPES SENSE OF PLACE. Business & Management Studies: An International Journal, 7(5), 2873–2890. https://doi.org/10.15295/bmij.v7i5.1363


Local food is an integral part of the cultural heritage and tourist attraction of a destination. Local food may create peak experiences for a tourist. Taste and smell create lasting impressions and memories, shaping tourist experience and leading to an association between food and place. This paper aims to analyse the conditions of such an association. After a review of relevant literature, focus group interviews were conducted with participants who had visited Gaziantep. We have found out that while local food creates lasting impressions, unfamiliarity usually results in more memorable experiences, and participants who spent longer time in the city, with higher motivation and means to experience the local food expressed more vivid memories. Likely, complementary cultural heritage and accompanying visual elements create a more complete and memorable sensory experience as well as a stronger association. Lastly, time passed after the trip turned out to be insignificant on memorability.


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